Krauti's pumpkin lasagna

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s), approx. 1 kg, cleaned, cut into mini cubes or sliced
• 1 onion(s), diced
• 3 garlic cloves, chopped
• 1 can of chopped tomatoes (400 ml)
• ⅛ liter red wine
• 1 cup crème fraîche with herbs
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp vegetable broth, granulated
• 2 tbsp soy sauce
• ½ tsp chili powder
• 1 tsp paprika powder
• 1 tsp curry
• ½ tsp cumin
• ½ tsp rosemary
• ½ tsp thyme
• ½ tsp basil
• salt and pepper
• 30 g butter
• 30 g flour
• 500 ml milk
• 1 ball of mozzarella, diced
• 50 g Parmesan, grated
• 100 g Emmental cheese, grated
• 9 lasagna sheets, green

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

simply fantastic

Heat the oil and butter in a saucepan. Sauté the onions and garlic. Add the pumpkin pieces and simmer for about 15 minutes. Add the tomatoes, stock, red wine, and soy sauce and cook briefly. Stir in the herbs, spices, and crème fraîche and season with salt and pepper. Remove from the heat. Make a roux from the butter and flour. Deglaze with the milk and season with a little stock granules. Stir in the mozzarella and Parmesan cheese and let it melt. Place a layer of vegetables and cheese sauce in a baking dish. Layer lasagna sheets on top, followed by more vegetables and cheese sauce, alternating until all the vegetables are used up. The last layer should be vegetables and cheese sauce. Sprinkle with grated Emmental cheese. Bake in a preheated oven at 175°C (top/bottom heat) for about 45 minutes.